Protected milk

It has been extensively shown that pecific feeding regimes can increase the concentrations of boh polyunsaturated lipids and pro-oxidative metal pedes, which boh make he milk more prone to autoxidation (6 7 8 9 10). Thus several studies have been perfomted to limit autoxidation in milk through optimized feeding (II 12). Moreover, numerous studies have shown that antioxidants in he feed are transferred to he milk and hereby improve he oxidative stability of milk. It has been reported hat increasing concentrations of dietary vitamin E can effectively reduce he intensity of oxidized flavor in milk (13 14). Recent studies confirm hat a-tocopherol protects milk fat from oxidation (IS). In contrast, earlier studies have not been able to show hat... 

The Pasteurized Milk Ordinance is a very effective instrument for protecting milk quality. Strict compliance therewith is imposed so that the milk will be of high uniform quality. The sanitary dairy practices outlined by the PMO include ... 

Use proper containers to protect milk from exposure to sunlight, bright daylight, and strong fluorescent light to prevent the development of off-flavor and a reduction in riboflavin, ascorbic acid, and vitamin B-6 content. 

The coating thickness may range from 0.0025 to 0.05 mm, depending on the type of protection required. Pure tin coatings are used on food-processing equipment, milk cans, kitchen implements, electronic and electrical components, fasteners, steel and copper wire, pins, automotive bearings, and pistons. 

In poly(vinyl acetate) copolymer emulsions, the properties are significantly affected by the composition of the aqueous phase and by the stabilizers and buffers used iu the preparation of these materials, along with the process conditions (eg, monomer concentrations, pH, agitation, and temperature). The emulsions are milk-white Hquids containing ca 55 wt % PVAc, the balance being water and small quantities of wetting agents or protective coUoids. 

A code of principles accepted by 71 countries has been developed for consumer protection and fair practice in the trade of milk and milk products. Mainly the precise usage of the term milk and terms for different milk products is ensured. Confusion arising from the substitution of milk and milk products with nonmilk fats and/or nonmilk proteins is thus avoided. The use of misleading names and information for products that are not milk products is prohibited. Essentially, any product that resembles a dairy product is an imitation or substitute (synthetic) product. 

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